Ingredients
- Plain Dough
- 250g flour (i used 200g pau flour + 40g cake flour + 10g wheat bran)
- 150ml liquid (i used 110ml warm water + 40ml natural yogurt)
- 1 tsp natural active instant yeast
- 1 tsp molasses sugar
- Purple Carrot Dough
- 200g pau flour
- 100ml warm water
- 1 tsp natural active instant yeast
- 1 tsp molasses sugar
- 60g purple carrot (presteamed & mashed)
Steps
- Put the ingredients in a breadmaker and knead for 15-20 minutes, separately for the plain dough and purple carrot dough.
- Let both doughs proof for 1 hour.
- Divide both doughs into 2 portions. Start rolling 1 set, plain dough first into flat, thin square shape. Then purple dough. Brush some water on plain dough and put purple dough on top. Repeat for the other set.
- Tightly hold, roll both dough together into a swiss roll shape and seal the end with some water.
- Divide and cut into smaller pieces starting from the middle. Grease some oil at the bottom of each man tou and lay on greased paper.
- Put the man tou in steamer, and leave to proof for 15 minutes.
- Start steaming from normal temperature water for 15 minutes. Once done, wait for 1-2 minutes before tilted the lid slightly. After another 2 minutes, remove man tou from steamer and serve immediately. (I normally dish out only man tou to be consumed, and leave the rest in the steamer with the lid slightly tilted off)
Extra notes
Note: To keep unfinished man tou, let the man tou fully cool at room temperature and freeze for up to 1 month in freezer.